Thai squash soup

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• Beth

  09 April 2012

  Beth rated this recipe

  

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• nicdee

  01 September 2012

  nicdee commented on this recipe

  Really easy to make, used light coconut milk instead, and added pepper sauce for that extra kick. Lovely

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• nicdee

  01 September 2012

  nicdee rated this recipe

  

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• karen

  18 January 2013

  karen rated and commented on this recipe

  

  I made this last night and it was gorgeous. The coconut milk makes it really creamy, and I only used one chilli so it wasn't too spicy. Rather than use fresh chilli to garnish I used chilli flakes instead which gave it a lovely kick. The butternut squash took me a while to prepare, so if I make it again I'll probably try to find pre-diced butternut squash as it took me a lot longer than the prescribed 35 minutes in total.

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• Katy

  14 May 2013

  Katy rated and commented on this recipe

  

  Tasted nice, but bit watery. Maybe my squash was too small.

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Ingredients

• 1 onion , chopped
• 1 lemongrass stalk, bashed and shredded
• 1-2 red chillies , roughly chopped
• 1kg butternut squash , peeled and diced
• juice 1 lime
• 125ml coconut milk
• small bunch coriander , leaves picked

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian, Vegan, Low-fat

Ingredients

• 1 onion , chopped
• 1 lemongrass stalk, bashed and shredded
• 1-2 red chillies , roughly chopped
• 1kg butternut squash , peeled and diced
• juice 1 lime
• 125ml coconut milk
• small bunch coriander , leaves picked

PER SERVING

161 kcalories, protein 4g, carbohydrate 23g, fat 6 g, saturated fat 5g, fibre 5g, sugar 13g, salt 0 g

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